Osmanthus wine brewing method is as follows:

1, osmanthus flowers do not use water to wash, as long as the sieve sifted down, pick off the impurities. Pick out all the flower stalks, only retain the petals, the best choice after the rain, osmanthus washed clean by the rain, out of the sun and then picked osmanthus is cleaner. Picked and placed in the shade under the shade.

2, with icing sugar ground into powder, the osmanthus and icing sugar powder marinated for 2 hours or overnight.

3, I go out before pickling, go out to dinner and come back about 3 and a half hours, all the icing sugar is melted wrapped in cinnamon, glass bottles to be sterilized can be scalded with boiling water, put in the oven to bake and dry, but also can be used to pour a little high white wine to the entire inside of the bottle shaking evenly. Pour into the marinated cinnamon, add goji berries, pour white wine.

4, the next step is to shake the bottle every morning, in order to better integration and extraction, after a week can be left alone in a cool place, 3 months after you can drink.

Osmanthus wine introduction

Osmanthus wine for the traditional specialties of China's Chongqing Beibei wine, so far Guangxi brewery brewing factory in the osmanthus wine there is also the trademark Wu Gang. Osmanthus wine is light yellow in color, with prominent fragrance of osmanthus flowers and the unique mellow aroma of mountain grapes, sweet and sour, mellow and soft, with a long-lasting aftertaste.

Osmanthus wine is made by Changshu "Wang Si Restaurant" based on the traditional old white wine of Changshu, which is made from sweet water wine made in the soil, and reformed through the process, which is a famous wine in the south of the Yangtze River. The osmanthus wine is made from the spring water of the "hollow pool" of Xingfu Temple, an ancient temple in Qiliang.